My second revamped breakfast is based on Half-Pint Pinwheel Rolls, a recipe from waaaay back in February 2012 (and which has inexplicably disappeared). For that recipe, half of the diminutive pastries were filled with a savory mixture of garlic, walnuts, and parsley – while the other half were filled with a homemade chocolate-hazelnut spread. This time I went for all sweet and rolled the soft, pumpkin dough with fresh strawberries and jam – and then I topped the pinwheels with a rich strawberry-coconut-cashew icing. The dough and filling contain no oil and no sugar, kids. This is a revamp I really enjoyed…eating.

If you missed my first breakfast makeover, Slow Cooker Multigrain Pudding, you can find it here.

Strawberry-Vanilla Pinwheel Rolls with Sweet Cashew Icing

2015-04-10 06:37:10

Yields 16

Adorable, almost bite-sized, sugar-free breakfast treats filled with strawberry jam and drizzled with luscious sweet cashew icing. Without the icing, these cuties are oil-free.

In a large bowl, whisk together the water and yeast. Let sit until yeast bubbles a little.

Meanwhile, in a smaller bowl, whisk together the salt and flours.

Stir the milk, pumpkin puree, vanilla stevia and vanilla extract into the yeast mixture. Add the flour mixture and stir until a soft and sticky dough forms. Add a little flour if the dough is too wet. Knead a few times in the bowl just so that there are no dry spots or lumps of flour.

Lightly oil a small bowl and add the dough. Cover and let rise at room temperature for about 2 hours.

Put the dough in the refrigerator overnight.

Make the filling

In a small bowl, stir the jam until smooth, then stir in the strawberries and cinnamon.

Set aside until needed.

Make the icing

Put all of the ingredients in a blender and process until very smooth. You will need to scrape down the mixture a few times.

Set aside until needed.

Make the rolls

Remove the dough from the refrigerator and let sit for about 90 minutes.

Line a baking sheet with parchment paper and preheat the oven to 375-degrees F.

On a lightly floured board, divide the dough in two and return one portion to the bowl and cover to keep from drying.

Roll the other half into a 12" x 7" rectangle. Spread 1/2 cup of the filling over top and working from the long side, tightly roll.

Cut the roll into 8 or 12 equal pieces using either a knife or a long piece of dental flow to sheer the pieces. This method prevents flattening the rolls.

Place the rolls on the baking sheet and gently press them down just a little bit.

Take the second piece of dough and do the same as above.

Bake the rolls for 16-20 minutes or until starting to brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Eat while still warm drizzled with the icing - or let cool completely, wrap well in plastic wrap and store in the freezer.

Mmmm! This sort of thing represents the type of stuff I love to eat but am too afraid to make myself, but oh so divine looking. 😀 Beautiful photographs, by the way – especially that delectable cashew icing!

Wow, these look so summery and delicious I feel as if I’m on holiday. Your photos are exquisite, Annie. By the way, has something changed with the layout on this site or did I change something myself without noticing?

I’m glad these photos have a summery feel because I took them in deep, dark winter! Ah, the miracle of good artificial light :-). I did change the layout/design of the website, Lorna – we both needed some updating :-)!

Annie, this was the most viewed post from last week’s Try a New Recipe Tuesday! Congratulations! 🙂 Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. The new hop will go live Monday afternoon. I hope you will be able to join us! 🙂